Volume 20, Issue 138 (2023)                   FSCT 2023, 20(138): 148-160 | Back to browse issues page


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Sohrabi P, Vaziri M, Tamjidi F. Investigating the effect of storage time on the rheological characteristics of processed cheese produced from egg white, corn oil and soy protein. FSCT 2023; 20 (138) :148-160
URL: http://fsct.modares.ac.ir/article-7-68558-en.html
1- PhD Student, Department of Food Science& Technology, College of Agriculture, Islamic Azad UniversitySanandaj Branch, Sanandaj, Iran.
2- Assistant Professor, Department of Food Science&Technology, College of Agriculture, Islamic Azad UniversitySanandaj Branch, Sanandaj, Iran. , moharam.vaziri@gmail.com
3- Assistant Professor, Department of Food Science & Engineering, Faculty of Agriculture, University of Kurdistan, Sanandaj, Iran
Abstract:   (727 Views)
In this research, the effect of storage time on the characteristics of extensibility and consistency of processed cheese samples produced from egg white, corn oil and soy protein was investigated. In this research, firstly, in order to optimize the formulation of processed cheese from the central composite statistical design in three levels for three independent variables including soy protein isolate (0, 7.5, 15%W/V), corn oil (0, 8, 16%V/V) and egg white. Egg (0, 3, 6%V/V) was used. On the other hand, the optimal formulation of processed cheese was obtained with the objective of maximum scores of the two characteristics of extensibility and texture continuity, using the utility function method. Finally, the effect of storage in three time periods (0, 1, and 2 months) on the two characteristics of extensibility and consistency of the optimized sample texture was investigated by relying on physical changes. According to the obtained results, the effect of time on the extensibility characteristic showed that with the passage of time, the extensibility of processed cheese samples increased significantly in the negative direction. According to the results, the interaction effect of egg white/time and corn oil/time; It showed that with the passage of time (in the presence and absence of egg white and corn oil), the expandability of the produced samples increased significantly in the negative direction. Also, the effect of time on consistency properties showed that with the passage of time, the consistency of produced processed cheese samples decreased significantly. The results of this study are favorable for the development of processed cheese production and profitable dairy products containing egg white, corn oil, and soy protein. .
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Article Type: Original Research | Subject: Food Chemistry
Received: 2023/04/17 | Accepted: 2023/05/28 | Published: 2023/08/1

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